Monday, February 11, 2013

"Souper" Healthy but Tasty Soup

I threw this together yesterday and it came out great with very little effort.

6 cups of carrot juice
4 cups of low sodium organic vegetable broth
3 medium onions quartered
6 ribs of celery halved
4 zucchini cut in thirds
1 large shallot cut in thirds
3 cloves of garlic cut in thirds
1 28 ounce of black beans (low sodium, drained)
1 cup of cashews (raw, unsalted)
teaspoon or so of dried rosemary
3 stalks of fresh sage or teaspoon dried
Large stalk of basil or 2 tsp dried

Place above ingredients in a soup pot and simmer for 30-45 minutes until vegetables are tender then tranfer to a high powered blender and blenderized completely and transfer back to the pot.

1 -2 one pound bag of frozen mixed vegetables
1 one pound bag of baby peas
1 28 ounce can of black beans (low sodium) drained

Add above ingredients to blenderized soup and heat gently until vegetables are cooked.

Sounds and looks like a ton of work but it isn't. Resulting soup would also freeze well.


No comments: